Another approach is to cook up a big batch of one thing on the weekend, freezing it for future meals. This doesn't have to mean eating the same thing every night for a week, however, it just takes a little longer to work out. As always, remember food handling safety.
On Saturday of the first week, you bake two large hams. Cool and cut them into meal-sized portions (you should get at least 14 packages for 2 people), freeze all but enough meat for that night's dinner. Cook as normal the rest of the week, except about Wednesday, use a package of the frozen ham to make a meal.
On Saturday of the second week, roast a couple of large beef roasts. Cool and cut them into meal-sized portions (at least 7 packages for 2 people) and freeze all but enough meat for that night's dinner. Cook as normal that week, but use ham on Monday and Thursday nights, and roast beef on Wednesday.
On Saturday of the third week, roast a large turkey or the equivalent in chickens or chicken pieces. Cool and cut them into meal-sized portions (at least 7 packages for 2 people) and freeze all but enough meat for that night's dinner. Use ham two nights, roast beef two nights, and your poultry on one other night, leaving you with only one night that isn't using meat from this.
On Saturday of the fourth week, brown 4 to 6 pounds of ground turkey or ground beef of some sort (enough for at least 10 meals for two people). Cool and freeze in meal-sized portions, keeping out enough for that night's dinner. By this week, you should be able to rely entirely on pre-cooked meat from the freezer.
Each week, cook a large amount of one type of meat, cool, cut up, and freeze in meal-sized portions. Pick the meats you use the most for this. It should be easy to have a different thing every night from the freezer---ham, pork chops, steak, turkey, chicken, ground meat, hot dogs, sausages, fish of different kinds---whatever is on sale and fits your tastes.